Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value

Shi, Tingting; Cao, Jiarui; Cao, Jun; Zhu, Feng; Cao, Fuliang; Su, Erzheng

doi:10.1016/j.foodres.2023.112721

Food Research International

2023

DOI: 10.1016/j.foodres.2023.112721

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Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value

Tingting Shi

Jiarui Cao

Jun Cao

et al.

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2024

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Cited by 10 publications

References 57 publications

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Effect of extraction methods on functional properties of plant proteins: A review

Chandran,

Kashyap,

Thakur

2024

eFood

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Food proteins should not only provide nutrition but should also have specific functional properties that facilitate processing and enhance product performance. These functional properties refer to the physicochemical characteristics that govern the behavior of proteins in food. In this context, this article delves into the impact of extraction techniques on functional properties of protein, like solubility, emulsifying, foaming, and oil and water holding capacity. Novel extraction methods can boost extraction yield and enhance technological, functional, and nutritional properties of protein. Protein solubility was found to be significantly impacted by the application of novel extraction methods. Studies also concluded that enhancing the solubility of commercial protein isolates may lead to better functional properties. However, excessive use of extraction techniques can result in protein aggregation, which can negatively impact the foaming properties. Exposing hydrophobic groups and enhancing flexibility are the effects of novel treatment on different proteins resulting in an improvement in their functional properties. Similarly alkaline and micellized extraction also enhance the proteins properties. These findings will result in a further enrichment of the research on the functional properties of protein and provide information to help in the development of protein enriched food products.

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Effect of extraction methods on functional properties of plant proteins: A review

Chandran,

Kashyap,

Thakur

2024

eFood

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Food Protein‐Derived Zinc‐Binding Peptides: Isolation, Purification, and Biological Aspects

Mukhamedov,

Asrorov,

Kayumov

et al. 2024

Peptide Science

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Zinc is the second most valuable microelement after iron, according to its abundance in the human body. Supplementation of this metal is not straightforward because of several factors like phytates and interference of other minerals during gastrointestinal digestion. For the last several years, intensive research has been developing new forms of zinc supplements based on zinc‐binding peptides from food products. Except for the advantages of supplementation, zinc‐peptide complexes are expected to be drug candidates against various diseases. Zinc supplementation can be improved by protein hydrolysates and peptides due to their zinc‐binding ability. They enhance zinc supplementation and contribute to preventing conditions leading to zinc deficiency that cause various diseases. Research on food‐derived zinc‐binding peptides is progressing in two directions: the isolation and identification of individual peptides (1) and the preparation of zinc complexes of protein hydrolysates (2). Both approaches are primarily aimed at developing effective mineral supplements, although some work on the second approach is also related to nutrition and therapy. Because zinc–protein hydrolysate complexes are nonstandardized mixtures of peptides, their biological activity mechanisms can be difficult to study. Therefore, it is important to focus more research on the biological activity of individual zinc‐binding complexes and their zinc complexes. This work reviewed recent advances in isolating and identifying zinc‐binding peptides from food sources, preparing protein hydrolysate–zinc complexes, and their biological activities. The established sequences of zinc‐binding peptides have been compiled into a table to review their amino‐acid composition and sequence. We also highlighted approaches for isolating and determining the zinc‐binding capacity of peptides in this class. The structural features of peptides affecting their zinc‐binding property were discussed in one section.

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Study on the binding interaction and stability of whey protein concentrate-80 with folic acid

Wang,

Tang

et al. 2024

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value

Cited by 10 publications

References 57 publications

Effect of extraction methods on functional properties of plant proteins: A review

Effect of extraction methods on functional properties of plant proteins: A review

Food Protein‐Derived Zinc‐Binding Peptides: Isolation, Purification, and Biological Aspects

Study on the binding interaction and stability of whey protein concentrate-80 with folic acid

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